Ingredients
- 1 qt chicken stock
- 1 pt milk
- 1/2 c margarine
- 1/2 c carrots
- 3/8 c flour
- 1/4 c onions
- 1 tb salt
- 1 ts worcestershire sauce
- 1 ts msg
- 1 ts lawrys seasoning salt
- 1/2 ts pepper
- 1/2 ts paprika
- 1 package cream of cheddar soup
Chop carrots and onions extra fine and saute in 2 Tablespoons butter. Add salt, pepper and paprika. Make a roux with the remaining butter and flour. Bring milk to a boil and thicken with the roux; add the cream of Cheddar "soup", chicken stock, and seasonings. Stir and simmer until hot. this should yield approximately 2 quarts.
